Moong Sprout Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe

Ingredients

  • 1 cup - sprouted moong
  • 1 green chilli
  • 1 stalk curry leaves
  • 1 tsp - coriander leaves, finely chopped
  • 3-4 pinches asafoetida
  • 1/2 tsp - mustard & cumin seeds, mixed
  • 2 tbsp - oil
  • salt to taste
  • 1/2 cup - tamarind water extract
  • Make paste of:
  • 1/2 fresh coconut (1 cup grated)
  • 1 piece ginger
  • Roasted together for paste:
  • 1 tsp - coriander seeds
  • 3 dry whole red chillies
  • 1/2 tsp - methi (fenugreek) seeds
  • 1/2 tsp - cumin seeds

How to Make Moong Sprout Curry

  • Add water to sprouts till covered. Add salt and whole green chilli.
  • Boil and simmer covered till sprouts are tender.
  • Heat oil in a heavy pan, add cumin and mustard seeds.
  • Allow to splutter, add curry leaves and asafoetida.
  • Stir, add paste, stir, add tamarind water, bring to a boil.
  • Add sprouts, and some of its drained water.
  • Simmer for 3-4 minutes. Serve hot with rice or roti.

EXPLORE CATEGORIES